SERVING – 4
- TOMATO – 1 SMALL
- REDGRAM DAL – 1/4 CUP
- LEMON – 1 SMALL
- ASAFOETIDA – 1/4 TSP
- CUMIN SEEDS – 1.5 TSP
- MUSTARD SEEDS – 1 TSP
- CORIANDER SEEDS – 2 TSP
- PEPPER CORN – 1 TSP
- CURRY LEAVES – A PINCH
- TURMERIC POWDER – A PINCH
- RED CHILLY – 3 BROKEN
- CORIANDER LEAVES – 1 TBSP FINELY CHOPPED
METHOD
- Set aside ½ tsp. of red gram dal and pressure cook the rest of the dal with turmeric powder till soft and mushy.
- Soak tamarind in 200ml of water and extract the juice.
- Take a pan add a drop of ghee and roast the dal,1 red chilly, pepper and coriander seeds . Grind to a smooth paste with a tsp. of cumin seeds.
- To the tamarind extract add asafoetida, required salt, chopped tomato and the ground paste . Boil this for a good 7-8 minutes.
- Add the cooked and mashed dal and allow the rasam to froth at the top and sides .add the coriander and remove from fire.
- Temper with mustard seed, cumin seeds, red chilly and curry leaves. Add the juice of 1 lemon and serve hot.
